I was just given a rather large package of encapsulated citric acid from my friend. He claims that it works well in snack sticks, pepperoni, summer sausage, etc to add an acidic tang. Anyone here ever use it in your sausages? What did you think of the flavour profile in a sausage containing it?
For those that don't know, it is encased in a layer that supposedly dissolves when the sausage is heated, releasing the acidity. It is suggested that it is the last ingredient that should be added and that the sausage should be cooked immediately. This seems strange as the suggested use omits a drying/curing time. Input anyone?